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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Monday, May 11, 2009

A well loved casserole dish, this chicken and spaghetti casserole made with chicken, cream soup, onion, garlic and diced tomato, is loaded with cheesy goodness.

Cheesy Chicken and Spaghetti Casserole

Now in all fairness, I know that this recipe is representative of what most folks think of when they think of chicken spaghetti. I really don't consider this to be a true "chicken spaghetti," since my Grandma - Grandma Mac of the pound cake fame - made a killer chicken spaghetti that was my all time favorite dish. Her chicken spaghetti was made with a whole hen and a red sauce similar to a beef based spaghetti, it was not baked, and it contained no cheese whatsoever.

I'm sure that everybody has a recipe similar to this, so there's nothing really unique about this one. Still, it's pretty quick to throw together and very tasty. As always, mixed chicken works best, but use whatever you have on hand. A great dish to make use of a deli rotisserie chicken when you're in a time crunch. Here's how to make it.

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Bring a large pot of water to a boil, then generously salt. Break noodles into thirds, and cook according to package directions. Drain and rinse; set aside.

Saute the onion and garlic in butter. Meanwhile, in a large bowl, whisk together the cream of chicken soup, diced tomatoes, salt, pepper, and chicken stock; stir in 1 cup of the cheese. Add the chicken and noodles, mix well, taste and adjust seasonings as needed. Turn out into the prepared baking dish and sprinkle with half of the remaining cheese. Cover and bake at 350 degrees F for 45 minutes, or until heated through and bubbly. Last 5 minutes of cooking, uncover, top with the remaining cheese and return to the oven uncovered, just until cheese has melted.

Cook's Notes: One pound of Velveeta cheese, cubed, may be substituted, although reserve some for the top. If you are boiling a fresh chicken to make this dish, reserve the broth to boil the pasta. Add-ins ideas include one small jar of chopped pimentos, drained, one small carton of mushrooms, chopped, and chopped green bell pepper, sauteed with the onion and garlic. May also use Rotel in the regular version. For a skillet meal, prepare as above, stirring in the cooked spaghetti. Top with cheese, cover and let rest until cheese has melted.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Thanks Ben! I just love the simplicity of casseroles and they are just downright comfort food ya know?! I don't even mind cranking up the oven with the heat - just turn the air down some more LOL! Thanks for stopping by and takin' the time to comment!

I have lost my Mothers recipe for Chicken Spaghetti ! This is close but we used a small bottle of ketchup or small bottle of chili sauce ! So rich you knew your arteries were closing ! LOL I would love to make it one more time for memories and then use this one to eat and enjoy ! Thanks for all you do for us, the recipes are so good ! Brenda

Hi Brenda! Thanks so much. I do have a tomato version of a homemade chicken spaghetti on the blog here too. It's patterned after my grandma's chicken spaghetti, but it uses fresh (or canned out of season) tomatoes for a fresh tomato sauce. I've not heard of adding ketchup or chili sauce to the cheesy casserole version before - would love to try that!

I used to make a casserole similar to this years ago and then it just disappeared off my radar screen. I made it again this Christmas Eve for our dinner along with the layered vegetable salad that has been around for years and is making a comeback. I used mushroom soup instead of chicken and Parmesan cheese in addition to cheddar. Thanks for reminding me of this good dish.

Hi Jackie! You're welcome. I am determined to bring back some of the oldies and classics. When I first posted 7 Layer Salad here at my blog nobody was making it anymore. Now I see it popping back up and I am thrilled. It is one of the most popular recipes on my site!! Maybe in some small way, I was little bitty part of bringing it back. ;)

I can't believe I'm 50-something and had never tried this casserole before, since, foodwise, I thought I'd been around long enough to have tried most traditional dishes! It's easy to put together and the ingredients meld so nicely. My Mom died a few weeks ago and I was leafing through her old church-published cookbooks she used when I was growing up in Missouri, and there were recipes for chicken spagetti casserole in her local cookbooks - most published in the 60s & 70s, so I'm surprised she never got around to fixing it for us since it's so simple...my Dad wasn't much for pasta, so maybe that's why...I wish I could ask her. I noticed that most of the chicken spagetti recipes in the older church cookbooks were for the whole chicken style like you mentioned your Grandma made -I'll have to try that recipe too someday....

You can just leave them out and bump up the soup to two cans. If you are looking to add additional nutrition & flavor, I'd maybe try a little pureed roasted red peppers, or some pesto or green salsa though the color might be off putting.

You'll welcome Mellie! It's a great casserole to have in the ole recipe box for sure. You'll want a 1-pound box, cubed. Melt it in as above, though reserved some for the top, or just top it with 1/2 cup or so of shredded cheddar. Velveeta is hard to shred, but it can be done!

I just to leave you feedback this dish. We ate this for dinner tonight and it was really good! My kids gobbled it up and my husband had 3, yes 3 plates of it. Will definitely make this again. Thank you so much for sharing!

I made this tonight. It turned out pretty good. I used stewed tomatoes instead of diced tomatoes, and I sprinkled french fried onions on top before putting it in the oven which added a fantastic flavor. Thanks for sharing the recipe!

Hey Mary! AGAIN another great recipe!I followed recipe except I didn't have diced tomatoes, but had tomato sauce. I also 'cooked'frozen pepper/onion blend in microwave for 5 minutes(seasoned with onion and garlic powder afterwards) because I didn't have fresh onion and wanted extra veggies. Also didn't have fresh garlic so added about 1/8 teaspoon powder to sauce. Of course I added a little extra cheese. I had poached the chicken in broth and then used it to cook pasta without even seeing your note about! Great minds think alike! And I love your flavor profile and how specific your seasonings are so I have a good starting point AND it's right where I like it (sometimes I cut back on heat for my 5 yr old). Thanks again! Can't wait to try more recipes! Marie M.

Hi, Mary! Thank you for this recipe. I love Rotel Chicken Spaghetti, but I was looking for a version that did not include Velveeta. I used a couple of different recipes for this dish; however, I followed yours most closely. I got confused though and added a can of cream of chicken soup along with the cream of mushroom soup. I didn’t have fresh garlic, so I substituted ¼ teaspoon garlic powder. For convenience, I added my minced onion directly into the soup mixture, along with ¼ cup minced green bell pepper. Instead of a regular canned diced tomato, I used one with jalapenos added, and I love the “Rotel” flavor it added. I substituted the salt with 1 tsp. of seasoned salt. Since I added an extra can of cream soup, I reduced the amount of broth to 1 cup. I think my mistake in adding an extra can of soup worked out quite well! It was delicious! Thanks again for the inspiration. Susan F.

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